#1 different baking ingredients and their substitutes
#2 OBJECTIVES:
Explain functions of common baking ingredients (flour, sugar, eggs, fats).
Demonstrate measuring of ingredients correctly.
Value accuracy and cleanliness in handling ingredients.
#3 Review types of baked products
• Display ingredients and ask learners to name them
#4 • Motivation: Mystery ingredient game.
How to play:
1.The teacher chooses a secret ingredient. 2.Students listen to or read clues about the ingredient.
3.Students guess the ingredient after each clue.
4.The student or team with the correct answer earns a point.
Example:
Clue 1: I am white and powdery.
Clue 2: I am used to make bread, cakes, and cookies.
Clue 3: I come from wheat.
-Flour
#5 Discuss functions of ingredients (structure, sweetness, moisture)
Guide questions:
1.Why is sugar important in baked products besides making them sweet?
#6 Discuss functions of ingredients (structure, sweetness, moisture)
Guide questions:
2.How will bread change if there is not enough water or milk in the dough?
#7 Demonstrate measuring techniques
Guide questions:
1.Why is it important to measure ingredients correctly when baking?
2.How can proper measuring help make baked products successful?
#8 • Hands-on activity:
measuring ingredients
• Group sharing
• Feedback and correction
#9 Activity: “Measure It Right!”
Learners will:
1. Measure flour, sugar, and water using proper tools.
2. Demonstrate leveling and correct measurement techniques.
3. Record measurements on worksheet.
Rubric: Accuracy (10 pts), Technique (5 pts), Cleanliness (5 pts)
